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Spinach & Ricotta Manicotti

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I absolutely love and crave baked, stuffed pastas like Cannelloni and Manicotti. There is something so comforting about them, actually I have another great recipe for a Pasta Bake right here.

In America a lot of people make Manicotti with Cannelloni Pasta tubes, and that being said the names are both interchangeable. However, in Italy, Manicotti is mostly made using a very thin crepe made from eggs, which got me to thinking, what would make a perfect substitute for an egg crepe? EGGLIFE WRAPS of course.
These wraps once stuffed with delicious cheesy filling, smothered in tasty sauce, topped with more cheese and then baked until bubbling, ooey gooey and golden, work absolutely perfect!!
We also used a sauce called Arrabbiata Sauce, which is basically just a slightly spicier version of Marinara Sauce, to cut through the richness of the cheesy Manicotti. You can do this by adding up to a teaspoon (depending on how spicy you like it) of crushed red pepper flakes to our Marinara Recipe or Rao’s has a great Arrabbiata Sauce if you want to save on time.

SPINACH & RICOTTA FILLING INGREDIENTS:

  • 10 ounce bag chopped frozen spinach (defrosted)
  • 2 cups whole milk ricotta cheese
  • 2 cups shredded mozzarella + extra to top dish
  • 1 large egg (lightly beaten)
  • 1/2 cup fresh grated parmesan + extra to top dish
  • 1 tsp dried parsley
  • 1 tsp salt (we use Redmonds Real Salt)
  • 1/4 tsp black pepper
  • 1/8 tsp grated nutmeg (do not leave this out, it’s a game changer)

MANICOTTI INGREDIENTS:

INSTRUCTIONS:

  • Preheat oven to 350F.
  • Put ricotta cheese into a fine mesh sieve or cheesecloth and allow to drain excess moisture for 30 minutes.
  • Also squeeze out all the excess moisture from the defrosted spinach, by bunching into a ball and squeezing as tightly as you can until no more (or very little) moisture is being released.
  • In a large mixing bowl, add all of the SPINACH & RICOTTA FILLING INGREDIENTS and mix well to combine.
  • To a large baking dish, ladle in some Arrabbiata/Marinara sauce to fully coat the bottom of the dish.
  • Fill each egglife wrap with about 3 heaping tablespoons of filling and then roll and place into the sauced baking dish seam side down.
  • Once placing all 6 manicotti into the baking dish, add more sauce over the top to your liking, and then sprinkle with more shredded mozzarella and grated parmesan cheese.
  • Place into the middle rack of the oven and allow to cook for 40 minutes, or until cheese is golden brown.
  • SERVE AND ENJOY!!

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